Pan-Fried Trout

4 trout, completely thawed
if frozen (8 to 10 oz.)

2 tsp. salt

¼ tsp. freshly ground pepper

½ cup yellow cornmeal

½ cup flour

3 tbsp. butter

6 tbsp. vegetable oil

1 lemon, cut into wedges

Wash trout briefly under cold, running water. Pat dry inside and out with paper towels. Sprinkle cavities and skins with salt and pepper. Mix cornmeal and flour. In heavy 12-inch skillet, melt the butter with the oil over moderate heat. When the foam begins to subside, roll each trout in the cornmeal-flour mixture, shake off excess, and place trout in skillet. Fry 4 to 5 minutes on each side, until golden brown and crisp and flakey when probed with a fork. Serve with lemon wedges. Serves 4.

Smoked Trout in Pumpernickel

1 unsliced round
pumpernickel rye (1 pound loaf)

½ lb. smoked trout

1 package cream cheese (8 oz.)

½ cup chopped green onion

1 tbsp. lemon juice

Capers, drained

½ cup milk

With a sharp knife, cut a circle out of the center of the bread, leaving a narrow but sturdy ring of bread to use as the container for the spread. Cut removed circle into thin slices. Wrap and chill “bowl” of bread. Combine trout, cheese, milk, onions and lemon juice in blender. Mix until smooth. Scrape into bowl. Cover and chill. When ready to serve, fill center of bread ring with spread and surround with slices of bread. Sprinkle capers over top.

Trout Chowder

1 medium onion, diced

4 cups potatoes, diced

3 trout, about ½ lb. each

4 tbsp. butter

½ tbsp. salt

4 to 5 peppercorns

3 cups milk

Simmer vegetables in just enough water to cover, until tender.
Add trout, dressed with head on. Simmer about 15 minutes until trout is done.
Remove trout and separate bones, skin and head, returning fish to chowder, mixing fish and vegetables.
Add the 3 cups of milk and 4 tbsp. butter. Heat to boiling.
Serve with crusty French or Italian bread.

Trout Amandine

6 fresh or thawed frozen trout

¼ cup flour

1 tsp. salt

Freshly ground black pepper

1 cup butter

1 cup sliced blanched almonds

1 tbsp. lemon juice

Lemon wedges

Combine flour, salt and pepper. Roll trout in seasoned flour until thoroughly coated. Sauté trout in a 12-inch skillet. (Do not put all the butter in at once; use about one-quarter cup for the three trout; then add additional quarter cup butter for remaining three trout.) Sauté over medium heat about 5 minutes on each side. Carefully remove cooked fish to a heated platter and cover to keep warm. When all the fish are cooked, discard browned butter and wipe out skillet. Add remaining butter and almonds to skillet. Cook over lowest possible heat, stirring frequently, until almonds become a pale golden color. Remove from heat and stir in lemon juice. Pour almond butter over trout. Serve immediately with lemon wedges. Serves 6.

Rainbow Trout with Artichoke Sauce

6 rainbow trout fillets

½ cup butter

4 tbsp. green onion, chopped

2 tbsp. parsley, chopped

3 cloves garlic, minced

1 tbsp. lemon juice

8 oz. can sliced mushrooms, drained

14 oz. can artichoke hearts,
sliced and drained

1 tsp. salt

½ tsp. cayenne pepper

Pat rainbow trout fillets dry with a paper towel and place in flat baking dish. Melt butter in saucepan and sauté the green onions, parsley and garlic until tender. Add lemon juice, mushrooms, artichoke hearts, salt and pepper. Cook for a few minutes until heated thoroughly. Pour sauce over the fillets and bake in 325°F oven for about 20 minutes, or until fish flakes with a fork.

Grilled Trout with Sage and Lemon

¼ cup lemon juice

2 tbsp. white wine

2 tbsp. olive oil

1 tsp. finely chopped fresh sage
or ½ tsp. dried sage

½ tsp. grated lemon rind

4 six ounce trout fillets, butterflied

Combine lemon juice and next four ingredients; whisk to emulsify. Brush trout with lemon-sage marinade. Grill trout flesh-side down on oiled grate for 2 minutes. Brush trout with marinade, turn and grill for 2 minutes more or until trout turns opaque. Serve immediately.

Parmesan Trout

4 boned trout

1 can grated Parmesan cheese (8 oz)

3 eggs

Beat eggs in a shallow bowl. Dip trout in beaten eggs, then coat with the cheese heavily and evenly on both sides. Sauté in peanut oil until crisp and golden brown. Serve with your favorite sauce or lemon wedges. Garnish with capers. Serves 4.